What is in the Co-Op bags this week 4/22

Happy Earth Day Everyone!!

Now for what will be in your bags this week:
Potatoes, Russet, Organic
Mushrooms, Crimini, Organic
Tat Soi Local Organic **see note and recipe below**
fresh herbs Local Organic (cilantro, basil, dill, sage, rosemary 40 full bunches so enough for everyone)
BLUEBERRY, Organic
Banana, Organic
Oranges, Valencia, Fancy, Organic (2 of my oranges are missing :))
Pears, DAnjou, Organic



$25 bags only
Peas, Sugar Snap, Organic
Mangos, Tommy Atkins, Organic

Browned Butter Pasta with Tatsoi
Serves 2

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated Parmesan and lemon wedges on the side.

from http://backyardfarming.blogspot.com/2008/06/marisas-csa-week-2.html

Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

Ingredients

• 8 cups chicken stock
• 2 tablespoons coarsely chopped fresh ginger
• 3 garlic cloves, peeled
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 2 whole chicken breasts, bone in
• 1 lb bok choy, chopped
• 1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
• 3 tablespoons finely chopped scallions
• 4 ounces baby tatsoi
• vietnamese hot sauce (tuong ot toi)

Directions

1. In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.2
2. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.3
3. Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.4
4. Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

http://www.recipezaar.com/recipe/hanoi-noodle-soup-with-chicken-baby-tatsoi-and-bok-choy-379949